- Boil the green lentils in a heavy pan with plenty of hot water for about 15 minutes. Drain the water and set the green lentils aside.
- Combine the half-cooked green lentils and rinsed bulgur wheat in a heavy pan. Pour in the hot water and olive oil. Season with salt and pepper to taste and stir to combine thoroughly. Bring to a boil for 1-2 minutes, and then reduce the heat. Cover and simmer until all the liquid has been completely absorbed (about 15 minutes).
- While the pilaf is cooking, heat the olive oil in a pan and stir in the onion slices. Over a medium heat, cook the onion slices for about 15 minutes until they start caramelizing, stirring often. Season with salt and pepper to taste.
- Serve the whole-grain bulgur and green lentil pilaf with caramelized onion slices over the top. Spicy pickled peppers or a green salad with sharp lemon juice and olive oil dressing would go well with the pilaf. A Cacik dip yogurt with cucumber and garlic is also lovely with this wholesome meal.
Banner Image:
Hearty Plant Protein Whole Grain Bulgur - MAKBULE BASAR.jpg
Ingredients:
1 cup green lentils
12 ounces whole grain bulgur wheat, rinsed
1 tablespoon mild olive oil
3 cups hot water
Salt and ground black pepper to taste
For garnish:
1 onion, halved and thinly sliced
3 tablespoons mild olive oil
Pickled green and red peppers
Nutrition:
Calories: 290, Total Fat: 7g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrate: 48 g, Fiber: 8g, Total Sugar: 2g, (Added Sugar: 1g), Protein: 11g
Description:
This hearty plant-based whole-grain bulgur pilaf is easy to toss together, perfect for meal prep, & dances the fine line between “light lunch” & “easy side dish for dinner” beautifully.
